John Myers
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Ingredients
For the bechamel sauce:
- 4 Discs Cooked ham
- 2 Discs Raclette cheese
- 1 teaspoon Dijon mustard
- 20 g Butter
- 50 g Ham cubes
- 1 kl. Diced onion
- 20 g Flour
- 150 g Broth
- 150 g Milk
- Black pepper from the mill
- Salt
aside from that:
- Butter for the oven pan
- Cheese (various types) **
Instructions
- Cut the prepared leeks in half crosswise and simmer in mildly salted boiling water for about 5 minutes and immediately rinse in ice-cold water. Lay out the cooked ham side by side. Preheat the oven to 180 degrees.
- Halve the raclette slices crosswise and brush with mustard; Place the mustard side on the ham slices. Wrap the drained leeks in it and place the rolls in a buttered casserole or oven dish.
- For the béchamel sauce, sweat the ham cubes in the melted butter with the onion cubes, dust with flour, sweat for about 2 minutes (stirring constantly) and gradually deglaze with the broth and milk (don't forget to stir).
- Bring the sauce to the boil, season with salt and pepper and pour over the rolls. Sprinkle with grated cheese and bake in the preheated oven for about 35 minutes. Small jacket potatoes taste best with these spicy leek rolls in bechamel sauce.
- ** I had a mix of: Gouda, Cheddar, Maasdam and Spanish curado
Nutrition
Serving: 100gCalories: 118kcalCarbohydrates: 7gProtein: 5.6gFat: 7.5g
